With temperatures starting to approach the freezing mark, All in a Day's weekly food segment tries out a soup recipe that is part of a new charity drive.

Ottawa's Soup Sisters and Broth Brothers chapter has been making and delivering soups in support of Interval House since 2010, and now they're about to launch their second chapter.

The latest push, supported by Grounded Kitchen and Coffeehouse, starts Oct. 28 and will benefit shelters run by the Youth Services Bureau of Ottawa.

Here's one of the soup recipes they use for the charity.

D is for Dinner Soup Chefs

(From left) Chef Gabriel Pollock, Mary Clare Carter and Kris Quarrington of Grounded Kitchen and Coffeehouse at work. (Paula Roy)

Moroccan red lentil soup from chef Caroline Ishii

  • 3 tbsp. olive oil.
  • 1 onion, chopped.
  • ½ bunch each fresh mint and dill, chopped.
  • 2 tbsp. fresh ginger, grated very fine.
  • 5 cloves garlic, minced.
  • 6 bay leaves.
  • 2 stalks celery, chopped.
  • 14 cups vegetable stock.
  • 2 cups red lentils.
  • 1 smoked dried chili pepper.
  • 1 tbsp. cumin.
  • 1 lemon, juiced.
  • 1 can diced tomatoes.
D is for Dinner Moroccan Soup

This week's soup recipe makes 8 to 10 servings. (Paula Roy)

1. Heat oil in a large stock pot; add onions and sauté until just translucent.

2. Add mint and dill.  Toss to combine.

3. Add ginger, garlic, bay leaves and celery. Cook for 3 minutes. Reduce heat to minimum and simmer for 20 minutes.

4. Wash lentils in a sieve until water runs clear and then drain. Crush the chili pepper with a mortar and pestle.

5. Add to pot: vegetable stock, lentils, chili and cumin. Bring to a boil then reduce heat and simmer for 30 minutes. Add lemon juice and tomatoes.  Cook for 5 more minutes. Season with salt and pepper to taste.

Optional: You can puree half the soup in a blender and return to the pot (or use immersion blender right in the pot to partially puree the soup).

Serves 8 – 10.